Recipe (english)  ·  Rezept (deutsch)

Mushroom Salad

Mushroom Salad

Mushroom salad is served with a creamy fresh cheese cream and tastes particularly good with fresh baguette. For the mushroom salad use fresh mushrooms of good quality, since the mushrooms are eaten raw. The heads should have no pressure points and should be firmly closed so that no brown lamellas are visible. To clean the mushrooms, only wipe them with a soft cloth. Cut off any dark interfaces from the stem. It looks more decorative if you cut the mushrooms into thin slices with a knife, arrange them on plates and then sprinkle them with lime juice, but the mushroom salad tastes more aromatic if the mushrooms are planed into thin slices, as can be seen in the picture above. Then immediately mix the mushrooms with lime juice so that they do not turn brown. For the cream cheese cream, pour cream cheese and cream into a mixing beaker and stir with the whisks of the hand mixer until the cream cheese cream has a creamy consistency. Season the cream cheese with pepper and salt. Finely chop the chives and approx. 3 tbsp. fresh tarragon and mix into the cream cheese. Arrange the cream cheese cream on the mushroom salad.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
228 kcal
7 g
6 g
19 g

(C)opyright by Marions Kochbuch